Chicken Fried Rice

February 1, 2016

I was craving Chicken Fried Rice this week, so I decided to make it with kale and a fried egg on top! This is a really quick and easy recipe if you do not have a lot of time and need to cook something fast.

Ingredients:

3 cups cooked brown or white rice

2 to 3 cooked chicken breast, chopped into bite size pieces

1 to 2 cups of frozen peas

1 cup carrots, chopped (buy them frozen, buy them in a package in the salad section, or buy a whole carrot and chop it yourself)

2 to 3 cups mushrooms, chopped

3 cups kale, chopped or baby kale from salad bag

1/2 white onion, chopped

1 to 2 scallions (optional)

3 tablespoons sesame seed oil

1 teaspoon ginger powder (optional)

2-3 tablespoons Bragg’s Amino Acid or low sodium soy sauce

2-3 tablespoons teriyaki sauce

2 eggs, beaten (optional if you would rather have it in the fried rice instead of cooking a fried or pouched egg to put on top)

salt and pepper to taste

Directions:

Bake the chicken in the oven at 350 for 25-30 minutes. Once done, let cool and then cut into bite size pieces.

Cook the rice and set aside per package instructions. I like to buy brown rice from the freezer section from Trader Joes. There are 3 pouches in a box.

In a wok or large frying pan, add the sesame seed oil, white onions, carrots and mushrooms until onions are translucent.

Add the soy sauce and teriyaki sauce along with the peas, kale, chicken and rice.

Cook mixture for approximately 10 minutes or so until all the flavors are all blended together.

Add scallions at the very end if desired.

If you wanted to have the eggs cooked into the fried rice instead of frying an egg and putting it on top, beat the eggs and add at step 3 before you add everything else in and make sure the egg is cooked before adding everything else.